Category Archives: grain-free

Kofta Kebabs

Another delicious meal! I made kofta kebabs earlier this week and they tasted amazing. Here they are paired with Greek potatoes (cooked slowly in a bath of broth, olive oil, lemon juice, garlic and oregano) and store-bought dips—tzatziki and baba ganoush. What a feast!

The kebabs were easy to make. I used half ground beef and half ground lamb, plus salt and pepper. I added some finely chopped parsley and finely chopped onion. The onion was supposed to be grated, but I wasn’t in my own kitchen and had no grater, so I just chopped it as finely as I could. I think grated onion would give a better texture, but the flavour was still fantastic. I kept the flavourings simple this time–many kebab recipes also include cumin, coriander and other spices in addition to the black pepper. And instead of bread crumbs, I added a bunch of potato starch to help bind the meat mixture together.

We cooked them on skewers on a barbecue and had enough leftovers for a few more meals. They were pretty fast to put together, and I imagine they would still be pretty delicious cooked in the oven.

There are still a few left in the fridge. Maybe that’s what I’ll have for breakfast today…

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Pepperoni Pizza!

I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.

To make it, I used the crust recipe I have been using for a few years now. I usually make it without the addition of the tiny amount of Parmesan as I tend to put generous amounts of cheese on top. It’s really fast to make, and it uses tapioca flour and coconut flour, so it’s grain free. The crust ends up being nice and thin–I roll it out between two sheets of parchment paper. It is delicate, and I leave it on the lower piece of parchment paper for baking. But if you are light on the sauce, the crust stays crisp enough that you can eat the pizza by hand.

This one was fantastic, of course, and let me have leftover pizza for breakfast. I highly recommend this crust to anyone looking for a yeast-free, gluten-free option to make at home.

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Hashbrowns with Kimchi, Onions, Cheese and Eggs

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I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.

I sliced up some onions and fried them in a pan until they were soft. Then I added the kimchi and a little bit of water that I used to get out all of the deliciousness in the kimchi container.

I let the kimchi topping simmer while I fried up some hashbrowns in another pan and melted some butter for eggs in yet another pan. I also grated some sharp cheddar and chopped up some green onions.

When the hashbrowns were getting golden, I cracked two eggs into the pan with butter and quickly fried them sunny-side up, keeping the yolks runny. When they were ready, I put down the hashbrowns in a layer, topped them with a generous layer of the kimchi and onions, added a layer of cheese, slid on the eggs and then scattered green onions on top.

The result was fantastic. Very savoury and filling, but special enough that it would make a lovely brunch dish. It was a three-pan meal, but it was definitely worth all the dishes.

 

 

 

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Lemon Curd

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This is what I just had for breakfast. Pound cake with a generous helping of lemon curd, along with a cup of tea. Delicious.

The lemon curd is easy to make. It’s a microwave recipe that is simple and fast. All you need is butter, lemons, sugar and eggs.

You can eat the lemon curd on toast, cake, pancakes, cookies, ice cream, with cooked fruit or, of course, by the spoonful.

 

 

 

 

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Sweet Potatoes and Cheese

cheese and sweet pot-sm

Lunches are a challenge if you are avoiding gluten. Packing a lunch that’s nutritious, got protein, and is affordable, filling, tasty AND fast to pull together is no small feat.

Here’s one of my go-to lunches—roasted sweet potatoes with melted cheese. It’s a good way to use leftovers, but also simple to make from scratch.

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Curry and Chips

curry and fries - small

This tasty dinner reminds me of the best of British pub food. Yesterday, I made a rich curry with beef, onions, tomatoes, cabbage and coconut milk. Today when I got home, I threw some fries in the oven. When they were almost done, I heated up a portion of curry in the microwave. I made a bed of the fries and spooned the curry over top. Each bite had all the spicy flavour of the curry and the crispness of fries. So fast and so good.

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Feta Fries

sm.fetafries

Here is a fast and delicious side dishfeta fries. Bake up some fries so they are nice and crispy, and then toss them with some crumbled feta and any other flavourings you like. This batch has oregano, for a Greek flair.

Also note the other sides in the back. There’s mushrooms fried with butter and garlic. And there’s grape tomato salad with fresh basil and balsamic dressing. We had these, along with caramelized onions, with burgers as a way to kick off the summer barbecue season. All simple to make, and all really tasty. Let the barbecues begin!

UPDATE: We have found, through extensive scientific research, that the best feta fries are ones where the feta is crumbled into small pieces, the fries are well salted and dusted with seasonings after baking, and the dressed fries are put back into a hot oven for a few more minutes. We toss ours in a metal bowl and throw it in, directly on the rack. The extra time in the oven helps the feta melt a bit and stick to the fries better.

 

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Chicken Slaw with Blue Cheese Dressing

chicken slaw salad

This salad looks a little bland (I will have to work on that), but it it is big on flavour. To make it, I use a store-bought coleslaw mix, a store-bought blue cheese salad dressing and leftover, cooked chicken. It is fast to make and really delicious.

 

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Spicy Crab Coleslaw

spicy crab coleslaw

This spicy crab coleslaw was one of my favourite brown bag lunches in the past little while. It is fast to throw together and outrageously delicious.

I just used a pre-cut coleslaw mix, which includes carrots and red cabbage. I mixed up a spicy mayo, but you could make your own or use a store-bought variety. My current version includes Miracle Whip, Tabasco-style hot sauce, a bit of seasoned sushi vinegar and a bit of white sugar. I made my mayo in a couple of minutes, tore up some thawed fake crab, and mixed it all together with the cabbage. By the time I was eating it for lunch several hours later, the flavours had had a chance to meld and the crab and spiciness had completely infused everything.

This would make a great company salad or potluck item. Or, if you don’t mind envious stares from co-workers, a perfect lunch for the office.

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Paleo Pancakes

paleo pancakes

My sister made me these delicious pancakes on a recent Sunday. What a perfect way to start the day. They are made with coconut flour and tapioca flour, which makes them completely grain-free. My sister used coconut milk, making them dairy-free too. They have an amazing texture. We topped them off with a sauce made from raspberries and blackberries, and we poured on a bit of maple syrup too, just for good measure.

The original recipe calls for blueberries, but we didn’t have any of those, so we were of course forced to use chocolate chips. The flavours went together beautifully.

pancakes with chocolate chips

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